Tracy and Athena bring another video to you highlighting a very popular Basque dish, kokotxas al pil-pil. This dish is often made with little more than olive oil, garlic, and kokotxas, the meat from the area around the codfish’s throath. Yet an incredible rich sauce is formed as the juices from the fish emulsify with the oil.
The keys are in the details: temperature control, handling of the fish, and a few magical flicks of the wrist. Watch the BasqueStages prepare the dish and you can pick up some helpful hints if you want to try this one at home. Which, by the way, we fully recommend. It isn’t legendary for nothing!
Hello there,
Could you suggest a bar in Donostia where I can try a very good Kokotxa Pil-pil? I am not looking for a sit down restaurant. Thank you!